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STAR OF THE SEASON SAVOY CABBAGE

Treat it the wrong way and cabbage can be the stuff of school-dinner nightmares. But cooked properly, these big, leafy emerald orbs have a honeycomb texture and gentle flavour that’s a joy. Savoy’s mild bitterness adores cream and spice, so use it imaginatively, wherever you need a robust green to brighten up your winter plate
PHOTOGRAPHS CHARLIE RICHARDS

FOOD STYLING LOTTIE COVELL

STYLING MORAG FARQUHAR

WHAT TO LOOK FOR…

Closely packed leaves that are deep green on the outside, lightening to almost white at the centre. A fine cabbage should feel heavy for its size and the leaves should be firm and succulent with not even a trace of wilting. Be fussy!

FIVE QUICK FIXES

1 For a side dish to a Sunday roast, wilt shredded savoy in a colander by pouring over a kettle of just-boiled water. Drain, then fry in melted butter, grate over a generous amount of nutmeg and add enough double cream to lavishly coat the cabbage. Simmer for a few minutes, squeeze over some lemon juice, then season and serve.

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About Delicious Magazine

This February, let delicious. bring sunshine into your kitchen with an Italian menu from Angela Hartnett, slow-cooked comfort food to gladden the soul, and a pub quiz with bar snacks to boost the brain. Plus homemade pizzas, healthy curries, foolproof crumpets and your favourite old school puddings. Not forgetting heartwarming tales and recipes from Rosemary Shrager and Allegra McEvedy and a clutch of easy midweek meals from Donna Hay, the queen of Aussie cooking.
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